Cream of Leek Soup Recipe
Cream of Leek Soup
Total time: 30 to 60 minutes

Preparation time: 10 minutes
Cooking time: 30 minutes

Difficulty: Easy
Chef's Note

If you have time, let the broth cool somewhat before putting the ingredients into the blender to prevents spatters and burns.

For 4 servings

- 4 leeks, white part only
- 2 potatoes
- 1.25 liters (5 cups) chicken stock
- 250 ml (1 cup) milk
- salt, pepper and chives
  1. Clean the leeks and halve them lengthwise.
  2. Peel the potatoes and cut into quarters.
  3. Cook the leeks and potatoes in the chicken stock.
  4. Liquefy everything in a blender with the milk.
  5. Season with salt and pepper. Reheat as needed. Serve with some chopped chives.
The little extra

Whip a little cream and flavor it with ginger. Top each serving with a dollop of cream.

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